Dairy-Free Aloo Tikki Chaat

Ingredients

• 4 medium Potatoes
• 1 small Green chilies
• 2.54 cm Ginger
• 1/4 cup Cilantro
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Red chili powder
• 1/2 teaspoon Garam masala
• to taste Salt
• 2 tablespoons Oil
• 1/2 cup Tamarind chutney
• 1/2 cup Mint-cilantro chutney
• 1 cup Coconut yogurt alternative
• 1/4 cup Sev (chickpea flour noodles)
• 2 tablespoons Chopped cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 medium Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, let them cool slightly until you can handle them, then peel them and place them in a medium bowl. Mash the potatoes until mostly smooth.
2. 2Finely chop the 1 small Green chili and the 2.54 cm Ginger. Finely chop the 1/4 cup Cilantro. Add the chopped green chili, ginger, cilantro, 1/2 teaspoon Turmeric powder, 1/4 teaspoon Red chili powder, 1/2 teaspoon Garam masala, and salt to taste to the mashed potatoes. Mix everything together thoroughly until well combined.
3. 3Divide the potato mixture into 8 equal portions and shape each portion into a small, flat patty, about 1.27 cm thick.
4. 4Heat the 2 tablespoons of Oil in a large skillet over medium-high heat until shimmering. Carefully place 4 patties in the hot oil and cook for 4-5 minutes per side, until golden brown and crisp. Remove the cooked patties to a plate lined with paper towels. Repeat with the remaining 4 patties, adding a little more oil if the pan seems dry.
5. 5To assemble the chaat, place 2 aloo tikki patties on each of 4 plates. Drizzle each plate with about 2 tablespoons of the 1/2 cup Tamarind chutney and 2 tablespoons of the 1/2 cup Mint-cilantro chutney.
6. 6Spoon about 1/4 cup of the 1 cup Coconut yogurt alternative over the chutneys on each plate. Sprinkle each serving with 1 tablespoon of the 1/4 cup Sev (chickpea flour noodles).
7. 7Garnish each plate with 1/2 tablespoon of the 2 tablespoons Chopped cilantro and serve immediately.

Substitutions

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